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|Posted on 13 September, 2016 at 2:07|
For those of you who live across the pond, Yorkshire is a county in the north east of England. It has a history dating back way back when and seems to be the place the classic ‘puds’ arose. Three or four hundred years ago when they roasted meat in an oven, the fat and juices would drip off and be wasted unless caught in a dish underneath. In mid-18 century, the idea came to someone to put a simple pudding underneath and the ‘dripping’ would drip and the batter would rise – the first Yorkshire pudding!
So? I hear you say…What is it?
I use 3 level dessert spoons of plain flour to each egg. For four puds two eggs is fine. I combine the eggs with the flour using a whisk but don’t over beat the mixture – it damages the starch, I think. Yes, you want air in the mixture but in olden times they just used a spoon so an electric whisk is massive and maybe too much. I add 50 ml of milk for each egg – 100 ml in this case.
Pinch of salt, grind a bit of pepper and the mixture is done. Stand in fridge overnight.
You need a Yorkshire pudding tin. Put your fat into it. I save the fat from previous joints of meat and place 1 ½ teaspoons in each division of the tray. Pop into the oven at 200 degrees C for ten minutes, until really hot.
Beat the batter – electric whisk lowest setting for up to 30 seconds. Share out the mixture evenly between the Yorkshire pudding tin compartments. Place in the oven and cross your fingers.
My ex-wife used to do really good ones – serve with gravy before the rest of the roast dinner they are a really good crisp starter. My first attempts were dismal – like pancakes. Don’t be discouraged. Keep doing them and look for little wrinkles that one day work. The could look like this! (see picture).
I should have had The Fat Chef make them in my book , but I hadn’t learned how to make them when I wrote that book. As a single guy I’ve had to learn from scratch. Pretty consistently good these days too.